Crab Season: Crab & Corn Chowder

It's Dungeness season! We always buy one crab per person, and when they're running 2 lbs each and MZ decides she doesn't want crab, we have enough to make one of our favorite soups. I don't get to make this so often that I always remember how, so here's what I did last night, and it worked really well.

We had about 2 cups of cracked and pulled crab meat, so I used the following proportions:

1 thick slice pancetta, fine dice

1 white onion, fine dice

1 rib celery, fine dice

3 cloves garlic, minced

2 T EVOO

1 T butter

3 T flour

1/2 cup heavy cream

2.5 cups fish stock

3.5 cups milk

1 c Yukon gold potatoes, small dice

1 c frozen white corn

2 cups crab meat

1 t minced fresh thyme

Sautee the pancetta on med-low heat till crisp, remove from pan. Turn up heat to med-high. If drippings are minimal, add EVOO. Saute the onions, celery till onion is transparent. Add garlic, saute 1 minute. Make well in the center of the pot and add butter, when melted add flour. Stir till a thick paste forms and color turns that of like peanut butter, about 3 minutes. Whisk in cream. When bubbling, add fish stock and milk. Bring to simmer and add potatoes, thyme. Cook 15 minutes or until potatoes are just tender. Add corn, bring to simmer. Stir in crab meat, return to simmer and serve or chill if serving later.